Dinner is served in less than 30 minutes, and only a thermo bowl, knife and chopping board to clean up. This is my kind of soup - full of flavour, thick and hearty.
Serves 4
+ vegetarian
+ gluten free
Ingredients
2 garlic cloves, peeled
1 brown onion, peeled and halved
40g olive oil
600g mixed mushrooms, roughly chopped
6 fresh thyme sprigs, leaves picked
3 sprigs parsley, leaves and stalks
700g water
70g stock concentrate
5g dried porcini mushrooms
½ tsp fine salt + extra if needed
50g cream + extra to serve
Method
- Place garlic and onion in TM bowl, chop for 5 seconds, speed 5. Scrape down sides.
- Add oil, sauté for 5 minutes, 100°C, speed 1.
- Add mushrooms, thyme and parsley stalks, chop for 10 seconds, speed 4, assisting with spatula.
- Sauté for 8 minutes, Varoma temperature, speed 1, MC removed and steamer basket on top to prevent splashes.
- Add water, stock concentrate, porcini mushrooms and salt, cook for 10 minutes, 100°C, speed 1.
- Puree for 45 seconds, slowly increasing from speed 1 to 9. Taste for salt, adding more if needed, or if flavour needs lifting.
- Add cream, mix for 10 seconds, speed 4.
Serve garnished with extra cream and finely chopped parsley leaves and a slice of crusty bread.
